One of my favorite healthy dinner recipes. It's high in protein, full of flavor, and perfect for when you're craving something easy and fresh.
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These Tofu Lettuce Wraps are an amazing choice when you want something fresh, crisp, and tasty. A warm, savory filling inside of some crisp lettuce leaves is just a perfect combination for a nutritious and delicious meal.
Table of Contents
Ingredients for Tofu Lettuce Wraps
- Tofu. This is the base for this recipe. It provides the protein and a lot of the textural experience. And as we all know, tofu is amazing at soaking up a delicious sauce.
- Feel free to sub in a different vegan protein if your into that. Vegan beef crumbles, vegan chicken pieces, soy curls. Whatever you choose will probably be great in here!
- Butter lettuce. This is the perfect lettuce to use in this recipe because it has great flavor and texture, as well as being just the right size for handheld wraps.
- Onion, scallions, garlic, and ginger. These are the base flavor-makers for our tofu lettuce wraps. So good!
- Mushrooms and water chestnuts. The mushrooms add some extra umami to this dish while the water chestnuts provide a nice little crunch in every bite.
- Sesame oil, vegan oyster sauce (or hoisin), and chili-garlic sauce. These are going to add flavor that tie the whole dish together, adding a little bit of savory, sweet, and spicy.
- You can use either vegan oyster sauce or hoisin sauce. Both are super flavor-packed and will vibe well in this recipe. They’re just a little different. Oyster sauce has a more robust, savory, umami flavor, whereas hoisin is a little bit lighter, sweeter, and tangier. Go with whichever speaks to your soul!
- Optional toppings. You can add a variety of different toppings to your tofu lettuce wraps, but my go-to additions are shredded carrot, chopped toasted peanuts, sliced avocado, and fresh cilantro.
How to Make Tofu Lettuce Wraps
- Stir-fry onion and mushrooms until mushrooms have released their excess liquid and shrunk down quite a bit. Usually this will take about 8-10 minutes.
- Toss in the white parts of your scallions along with the garlic, ginger, and chili-garlic sauce. Cook for a few minutes until garlic and ginger are tender. By this point, your kitchen should be smelling real nice.
- Add your tofu (or protein of choice) and let it get a little browned in there.
- Add in water chestnuts, oyster or hoisin sauce and the green parts of the green onions. Stir-fry for a few extra minutes.
- To serve, pile your filling into your lettuce leaves and top with whichever additions you please.
More Tofu Recipes
Tofu Lettuce Wraps
One of my favorite healthy dinner recipes. It's high in protein, full of flavor, and perfect for when you're craving something easy and fresh.
Servings 4 -6 servings
Ingredients
- 1 12 oz block extra-firm tofu, pressed to remove excess water (or 12 oz vegan beef-style crumbles)
- 16 oz mushrooms finely chopped (I love to use shiitake mushrooms!)
- 1 small white onion diced
- 6 green onions finely sliced (white and green parts separated)
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon toasted sesame oil
- 1 8 oz can water chestnuts chopped
- 3 tablespoons vegan oyster or hoisin sauce
- 1 tablespoon chili-garlic sauce add less, or omit if you don’t like spice
- 1 head butter lettuce leaves separated, rinsed well
Optional Toppings
- shredded carrots
- chopped toasted peanuts cashews or sliced almonds
- sliced avocado
- fresh cilantro
- sriracha
Instructions
- Heat sesame oil over medium-high heat in a nonstick skillet or wok. Stir-fry diced onion with chopped mushrooms until mushrooms have released their excess liquid and shrunk considerably, about 8-10 minutes.
- Add white parts of green onion, garlic, minced ginger and chili-garlic paste. Stir-fry for a few minutes, until fragrant and slightly tender.
- Add crumbled tofu (or beef-style crumbles) and stir-fry until slightly browned.
- Add diced water chestnuts, oyster sauce and the green parts of the green onions and stir-fry 1-2 more minutes.
- To serve, scoop filling into lettuce leaves and garnish to preference.
Video
Notes
*I’ve seen vegan mushroom-based oyster sauce at most Asian markets, but if you can’t get your hands on it, feel free to sub in your favorite stir-fry, teriyaki or barbecue sauce. You can also just use soy sauce/tamari (but add less and taste as you go).
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